Pan-fried flathead with celery, lemon and capers
Flathead is arguably one of the tastiest fish in the water; beware of the tiny bones that lurk within.
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Serves
2
Cooking Time
Prep time 10 mins, cook 5 mins
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80 ml
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(1/3 cup) lemon juice
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100 gm
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cold butter, coarsely chopped
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2
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celery stalks, finely diced
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1 tbsp
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small salted capers, soaked in cold water for 10 minutes, drained
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1 tbsp
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finely chopped chives
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125 ml
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(½ cup) olive oil
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2
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flathead or whiting fillets (150gm each)
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For dusting:
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seasoned plain flour
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To serve:
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steamed zucchini flowers
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1
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Heat lemon juice in a saucepan over medium heat until just simmering. Whisk in butter one piece at a time until combined and emulsified (4-5 minutes, do not boil). Add celery, capers and chives and stir to combine, season to taste and keep warm.
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2
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Heat olive oil in a large frying pan over high heat. Dust fish in seasoned flour, dusting off excess, add to pan and cook, turning once, until golden and crisp (3-4 minutes each side). Transfer to serving plates, spoon over sauce and serve hot with zucchini flowers.
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This recipe is from the February 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Savoury white vermentino.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Aimee Jones and Rodney Dunn
DRINK SUGGESTION Max Allen